Hot cross buns are a Good Friday and Easter tradition in households throughout the world. This recipe for gluten-free and dairy-free hot cross buns is easy to make and is full of raisins, lemon zest, and spiced flavor. You can make the dough a day ahead of time and refrigerate–making this an easy recipe.
Gluten-Free Hot Cross Buns
- 3/4 cup buckwheat (light, or sorghum flour)
- 3/4 cup gluten-free all-purpose flour mix
- 1/3 cup potato starch (not flour)
- 1 tablespoon instant dry yeast
- 2 teaspoons guar gum
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 teaspoons mayonnaise (gluten-free)
- 2 large eggs (lightly beaten)
- 3/4 cup coconut milk (light canned or your favorite dairy-free milk substitute)
- 2 tablespoons olive oil (light)
- 6 tablespoons honey (or organic agave nectar)
- 1 cup raisins
- 1/2 teaspoon lemon extract
- 1 tablespoon lemon zest (freshly grated)
- 1 large egg (lightly beaten)
- 1 tablespoon water
Icing for the Crosses on the Buns:
- 3/4 cup gluten-free powdered sugar
- 1 tablespoon coconut milk (or your favorite dairy-free milk substitute)
- 1 teaspoon lemon zest (freshly grated)
Gather the ingredients.
Preheat oven to 190 C. Line a small baking sheet with parchment paper or lightly grease.
In a medium mixing bowl, add all dry ingredients for the buns and whisk to thoroughly combine.
In a medium mixing bowl, lightly beat eggs and add mayonnaise, coconut milk, olive oil, honey, and lemon extract. Stir to combine.
Add the wet ingredients to the dry ingredients and beat with a mixer just until the batter is combined.
Fold in raisins and freshly grated lemon peel and gently combine.
Use an ice cream scoop with a 1/3-cup capacity to scoop 9 buns onto a prepared baking sheet. If you don’t have an ice cream scoop, use a 1/3 cup measuring cup. Leave about 5cm between buns.
Dip the handle of a wooden spoon in water to prevent sticking and press handle into the top of each bun to form a cross.
Place uncovered buns in a warm location and allow to rise for 1 hour.
Beat one egg with 1 tablespoon water and brush buns with the egg wash.
Bake buns in preheated oven for 20 to 25 minutes or until golden and done.
Cool on a wire rack for 5 minutes.
While buns are cooling, mix the gluten-free powdered sugar, coconut milk, grated lemon zest, and lemon extract. Stir with a fork until lumps are gone and the icing is smooth.
Use a spatula to scrape the icing into a plastic sandwich bag. This makes piping the icing on the buns easier but you can drizzle the icing on with a small spoon if like.
Pipe icing on buns to make crosses.